Tag: Barley

Scientists Sequence Complete Barley Genome News by

After more than 10 years of research, the complete barley genome has been sequenced by a consortium of researchers from 11 countries.

Hopped Strawberry Shortcake with Witbier Curd Cooking with Beer by

Barley flour, hopped strawberries, and Witbier curd boost the flavor in strawberry shortcake without sacrificing the classic dessert’s nostalgia factor.

Beer From Here: More Craft Breweries Embrace Locavorism Grain to Glass by

As the locavore movement spreads, breweries are working with regional farms or growing their own ingredients to make beer with a sense of place.

March 2017 News: Good Food Awards, Pussy Riot Beer Gains Support, Barley Contracts Slashed, and a Biodigester for Founders News by

In a roundup of beer news, 13 breweries win Good Food Awards for sustainability; Colorado Trump protest beer gains additional support; Anheuser-Busch, MillerCoors cut back Montana barley contracts; and Michigan builds a biodigester to treat Founders wastewater.

January 2017 News: Belgian Beer’s Cultural Heritage, White Labs Asheville Opens, Brewing with Heirloom Barley, and a Record Year for US Hops News by

In a round-up of beer news, Belgian beer is recognized as cultural heritage; White Labs Asheville begins production, New Holland brews lager with heirloom barley; and 2016 is a record year for US hop growers.

Beer News News by

Collaboration beer to benefit Paris terror attack victims; Smithsonian to document brewing history; first gluten-free barley beer for sale; and Lawson’s announces expansion plans.

Kornmjölsgröt: Barley Porridge with Red Lager Cooking with Beer by

This oat porridge alternative can be eaten as is or served with various toppings, like a sour cream maple sauce or a honey-flavored whipping cream with tart dried cherries and cacao nibs.

Viking-Style Chicken Stew with Beer Cooking with Beer by

Doppelbock or Smoked Porter add flavor to Viking-inspired winter dishes like a hearty stew with chicken, root vegetables, and mushrooms.

Summer Salads with Beer Dressings Cooking with Beer by

With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salads are easy to make ahead for an outdoor picnic, potluck, or camping retreat.

Craig Weitzel: The Modern Maltster Will Work For Beer by

Set foot inside Riverbend Malt House in Asheville, N.C., and it’s clear that the maltster has a similar role to the brewer’s. While employees who work at large malt houses may see grain move at the push of a button, at Riverbend much is still human-powered.

Michael Pollan, Author and Journalist Last Call by

While researching his latest book, Cooked: A Natural History of Transformation, food and agriculture journalist Michael Pollan connected the dots from plants to grains, to our favorite victual: beer.

Slow Cooker à la Bière Cuisine Cooking with Beer by

Forget the oven. Use a slow cooker to make the house smell good and create tender and flavorful meals. Start with these winter recipes, and experiment with different Brown Ales and Dubbel-style ales.

Stemming the Rise of Barley Diseases: How Nasty Fungal Infections Could Affect Our Grains and Beer Feature by

The world produced over 134 million metric-tons of barley between 2011 and 2012. But up to 95 percent of the world’s barley is susceptible to a variety of a fungal disease called stem rust that was discovered in Uganda in 1999. Dubbed Ug99, it has spread across East Africa and up into the Middle East.

Guinness Extra Stout History by the Glass by

Guinness: It’s the classic Dry Irish Stout. Not that strong, and, well, dry. A beer characterized by the use of roasted barley for color and flavor. A beer that’s been unchanged since God wore short trousers. Or has it?

Brewing with Cheatgrass Zymology by

While out one day surveying invasive cheatgrass fields in Nevada, USDA scientist Tye Morgan thought about the weed’s potential as a brewing grain.

Brown Ale Oxtail Soup and Pale Ale Pork Stew Cooking with Beer by

You will find that the beers used in these two soup recipes help distribute flavors, while adding depth to the final steaming bowl, creating a pleasant dining experience for that cold winter day.

Valley Malt: New England’s First Micro-Maltster Feature by

Before New England’s Valley Malt existed, a farmhouse brewery could never truly be a farmhouse brewery, and a harvest beer could never truly be a harvest beer.

Beer News News by

Adverse growing conditions impact the Canadian barley crop; archaeological site provides oldest evidence of brewing in France; non-alcoholic Weissbier’s health benefits; New Century Brewing closes; and Charles Koch Jr. passes away at 88.

Weyermann Maltings: German Roots, Global Reach Feature by

What started as “a tiny shop under a tarp lean-to in downtown Bamberg,” is now the world’s largest organic malt producer, supplying more than 80 different types of malts to clients in 115 countries—and they’re still evolving.

Back to Basics: Part One Feature by

When you boil it all down, beer is little more than four simple ingredients—malt, hops, water and yeast. Join us as we explore these humble components in a two-part series taking it all back to basics.

Respecting Malt Unfiltered by

Whether used as a sweet and earthy backbone in otherwise crisp, hoppy German Pilsners, or as the center of attention in rich bocks and robust Scotch Ales, malt brings more than sugar for alcohol conversion to the world’s best beers.

Beer News News by

What’s new in beer, from craft beer market growth to barley scarcity.